I love making this dish. It is oh so easy, and oh so frugal!
You can kind of think of it as an unassembled Chicken Pot Pie. Here is how I make it, along with the cost breakdown.
Creamed Chicken and Biscuits
(2) Boneless Skinless Chicken Breast (I buy the bagged chicken $6 for about 5 breasts) ($2.40)
1 cup chicken broth (Free.)
Veggies of choice (I used carrots from my garden and canned corn) (.45)
1/4 c or so of flour
1 c milk
Salt and Pepper to taste
Put your chicken breasts in a pot and cover with water. Add seasonings and boil until cooked through. Meanwhile, whip up a batch of your favorite biscuits (we prefer Whole Wheat Biscuits
) and bake according to recipe.
Once chicken is cooked through, remove from pan and place in food processor or on a cutting board. Remove all but a 1/4 cup of your broth and set aside remainder aside. Add small amounts of flour to broth in pan, making a roux. Season if desired. Once it makes a good roux, add 2 cups of broth, and 1 cup of milk.
While this is warming up, chop up your chicken either in a food processor or by hand (I chopped up my carrots just a bit as well). Once chopped to your liking throw chicken and vegetables in pot with creamy mixture. Boil/Cook until thick.
Serve over biscuits. You can add shredded cheese for a little added flavor, as well.
I was able to feed my family of 5 and still have leftovers. I only ended up using half of my chicken mixture, so I have another meal with just the price of biscuits!
**Money Saving Tip** Save all of your juice from canned vegetables (this can either be home canned or commercially canned vegetables) to use later in place of vegetable broth. This recipe left me with 4 cups chicken broth, and about 1 1/2 cups of vegetable broth that would have cost me close to $4 in the store (if not more).
So, basically, I got 2 meals for nothing!
Now that is my kind of meal!